Tomato Gazpacho

Gazpacho is a cold Spanish soup made with pureed tomatoes and is very easy and quick to prepare. There are many variations of this refreshing soup, but they all share the main ingredient – tomatoes, as well as an abundance of vegetables and greens. You can blend everything together, or you can leave the vegetables in pieces. Tomato gazpacho is served with ice cubes or even diluted with iced water.

Yield: 2 servings.

Preparation time: 15 minutes + 1 hour cooling.

Calories: 49 kcal per 100 grams of dish.

Cuisine: Spanish.

Ingredients

• ripe tomatoes - 3-4 pcs;
• young fresh cucumber - 1 pc;
• green onion - 1-2 feathers;
• lemon - 1/4 pc. (to taste);
• bell pepper - 1 pc;
• olive oil - 2 tbsp;
• garlic - 2 cloves;
• salt;
• parsley 3-4 sprigs;
• black ground pepper.

For serving:

• ice cubes;
• greens.

Preparation

1. Prepare the products for the tomato gazpacho. Freeze ice cubes in advance.

2. Place ripe tomatoes in a bowl, pour boiling water over them for 1-2 minutes, then transfer them to cool water. Now it is easy to remove the skin from the tomatoes.

3. Cut the tomatoes and remove the seeds.

4. Clean the pepper from seeds and partitions, and cut the pepper into small pieces. Peel the garlic cloves. Transfer the ingredients to a food processor. Add a pinch of salt and pepper, 1-2 tbsp of lemon juice, 1-2 tbsp of olive oil.

5. Grind the prepared components of the soup into a homogeneous mass. There should be no solid particles in the resulting mass. Therefore, you can additionally strain the mixture through a fine sieve.

6. Add ground pepper if desired.

7. You can leave the skin on the young cucumber. Wash the cucumber, cut it lengthwise into 4 parts, and chop into cubes. Place the cucumber pieces into the pot where we will mix the cold soup. Then finely chop the onion (green) and add it to the cucumbers. Here, add half of the prepared ice cubes.

8. Mix the tomato mass with the pieces of cucumber and ice. Now place the pot with the cold soup in the refrigerator for further cooling, for about 1 hour.

9. When serving the "icy" gazpacho soup, place large parsley leaves and ice cubes in the bowl.

10. Cold tomato gazpacho is perfect for quenching thirst on hot summer days.

Enjoy your meal!